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Roasted Beet & Arugula Salad with Feta and Walnuts Recipe

Roasted Beet & Arugula Salad with Feta and Walnuts Recipe
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★★★★★

5.1 from 18 reviews

This vibrant Roasted Beet & Arugula Salad with Feta and Walnuts offers a delightful combination of earthy roasted beets, peppery arugula, tangy feta cheese, and crunchy toasted walnuts, all brought together with a homemade balsamic dressing. It’s a perfect light, nutritious salad ideal for a healthy lunch or a flavorful side dish.

Ingredients

Scale

For the Salad:

  • 3 medium beets, peeled and chopped into wedges
  • 4 cups baby arugula (or mixed greens)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup walnuts, chopped and lightly toasted
  • 1/4 small red onion, thinly sliced
  • Optional: 1/2 ripe avocado, sliced

For the Balsamic Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Instructions

  1. Prepare the Beets: Preheat your oven to 400°F (200°C). Scrub and peel the beets, then cut them into bite-sized wedges. Place beet chunks on a parchment-lined baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat. Roast for 25 to 30 minutes, flipping once halfway, until tender and caramelized. Let them cool about 10 minutes before assembling.
  2. Toast the Walnuts: While beets roast, place chopped walnuts in a dry skillet over medium heat. Stir constantly for 3–5 minutes until fragrant and golden brown. Remove promptly to prevent burning. This enhances their nutty flavor and adds crunch.
  3. Mix the Dressing: In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and black pepper. If using a jar, seal and shake to emulsify. The dressing provides a balanced tangy, creamy, and slightly sweet flavor.
  4. Assemble the Salad: In a large bowl, add the arugula and toss with half of the dressing to coat. Top with roasted beets, crumbled feta, sliced red onions, and toasted walnuts. Gently place avocado slices on top if using. Drizzle remaining dressing over the entire salad just before serving, or serve extra on the side.

Notes

  • Make it a meal by adding grilled chicken, chickpeas, or quinoa for extra protein.
  • To make this salad dairy-free, substitute feta with a plant-based cheese or omit it entirely.
  • For meal prep, store salad components separately to keep greens from getting soggy.
  • Add a splash of fresh orange juice or lemon juice to the dressing for a bright flavor boost.
  • Store leftover roasted beets in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: roasted beet salad, arugula salad, feta cheese salad, walnut salad, balsamic dressing, healthy salad, vegetarian salad

Find it online: https://mixitwitjoe.com/roasted-beet-and-arugula-salad-with-feta-and-walnuts-recipe/